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Deborah

Deborah Dana

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Recipe of Korma shrimp
Recipe

Korma shrimp

45 mins
Half
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This rich Indian recipe is made with a sauce called korma sauce that can be found in Indian or gourmet stores.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1 tablespoon vegetal oil
  • 2 onions, finely chopped
  • 3 tablespoons korma paste
  • 1 branch cinnamon
  • 400 milliliters chicken soup
  • 200 grams basmanti rice
  • 200 grams frozen pea
  • 300 grams medium shrimp, peeled and deveined
  • 200 grams no sugar natural yogurt
  • 50 grams almond, milled

Preparation

In a large frying pan, heat the oil over medium heat and brown the onion for 2-3 minutes. Add the peas and cook for 5 more minutes.
Add korma pasta and cinnamon and cook for 3 more minutes. Add the chicken stock and cook for 3 more minutes.
Meanwhile cook the basmati rice according to the package instructions.
Pour the shrimp into the sauce and cook until it is boiling. Add the yogurt and almonds and mix.
Remove the cinnamon stick and serve.

PRESENTATION

Serve the shrimp with the sauce on a bed of basmati rice.

TIPS

Basmati rice and korma pasta can be found in Indian stores or gourmet food stores.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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